Name: Red Curry Paste
Cuisine: Thai
Ingredients: 6 dried long red chillies, deseeded, soaked in warm water for 30 minutes and chopped; 1 teaspoon white peppercorns; 1 tablespoon ground paprika; 3 cinnamon sticks, broken; 3 lemongrass stalks, tough outer leaves removed, chopped; 3 tablespoons Thai shrimp paste, wrapped in foil and roasted until fragrant; 12 cloves garlic, chopped; 2 teaspoons cumin seeds; 1 teaspoon coriander seeds; 2 tablespoons chopped galangal; 6 star anise; 4 coriander (cilantro) roots, scraped and chopped; finely grated zest of 1 kaffir lime

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

Ingredients

1 teaspoon white peppercorns
2 teaspoons cumin seeds
1 teaspo

Method

Roast the peppercorns, cumin, coriander seeds, star anise and cinnamon in a dry heavy-based frying pan until very fragrant and darker in colour, but not burnt. Grind to a powder in a coffee or spice grinder and mix in the paprika.

Pound the chillies, garlic, lemongrass, galangal, coriander root, lime zest and shrimp paste in a mortar with a pestle until you have a fine